Pasta With Wild Mushrooms & Goat Cheese Recipe

"This is a really quick cooking dish. To make this dish quick cooking; these days, most grocery stores sell presliced mushrooms - even the wild ones. At most of my stores; they often sell a package of wild mushrooms including - (a mix of these) shitaki, white/button, cremini, porcini, and oyster. But, it depends on your store. My point is ... you should use your favorite mix; and, what is available at the time. And, this is the time when fresh pasta is definitely worth it. I happen to love pappardelle; or, a thick noodle like fettuccine. Again, use your favorite; but, it is not the time for a thin spaghetti or smaller noodle. Serve with crusty bread and a crisp salad."

Step by Step Method

Step 1

Mushrooms ... Add the butter and olive oil to a large nonstick pan; and, bring to medium high heat. Add the mushrooms, thyme and rosemary sprigs; and, saute until the mushrooms start to get golden brown (about 5 minutes).

Step 2

Then, add the shallots, red pepper, garlic, salt, pepper; and, saute another 2-3 minutes until the peppers and mushrooms are soft and tender. If any time during cooking the pan gets too dry; you can add a splash of chicken broth. Once the vegetables are tender, remove the sprig of thyme and rosemary, add the spinach, toss, cover, and, cook just another minute; then, remove from the heat.

Step 3

Pasta ... When using fresh pasta; it cooks very quickly - it literally takes just a few minutes. Cook the pasta in plenty of salted water according to package directions. Once the pasta is done; drain, and reserve 1 cup of the pasta water. Return the pasta to the pot.

Step 4

Finish ... Add the milk, broth, both cheeses, herbs, a pinch of salt and pepper, the mushrooms; and, toss to combine. Add a little of the pasta water; and mix until you get a creamy sauce. I usually add about 1/2 cup of the reserved water; but, you can add as much as you like. But, remember, this is not a real "Saucy" dish; so, don't expect a heavy cream sauce.